Directions:Preheat oven to 350F. Grease and flour one Bundt pan. In a large bowl, cream the butter and sugar together until fluffy. Add the egg, buttermilk, vanilla and sour cream, stir to combine. In separate bowl, Whisk together flour, cocoa, baking powder, baking soda, baking powder and salt in a large bowl until well combined. Add to the wet ingredients and mix until a uniform batter forms. Pour into prepared pan. Bake 55 minutes or until a thin knife inserted in the middle comes out clean. Cool 5 minutes on a wire rack, then remove from the pan. Cool completely.

My thoughts:

This a simple cake in implementation and in appearance but the flavor is remarkably chocolaty. The buttermilk and sour cream keep it moist and heighten the chocolate flavor. It it is the perfect cake to just make at the spur of the moment to have for dessert or to take to a gathering-it mixes together quickly and doesn't need an icing or a glaze to be perfect.

OMG, I totally made a sour cream chocolate cake when I was in high school, when I was in Home Ec, for a county youth show! I won 2nd place. And I lost the recipe, and have been mourning it ever since. This looks similar, I am so going to make it! Thanks!

Recipe instructions don't mention throwing in the vanilla or buttermilk. I almost forgot them. I just ended up throwing them in at the end and it turned out just fine. The cake has great flavor, and it's perfect with a glass of milk, or even better hot out of the oven with a scoop of vanilla ice cream.

Rachel, that could be the case. I read it about ten times trying to make sure I didn't miss something, but regardless, it was a great cake and just as was said in the description it was an easy cake just to whip up quickly. Thanks for consistently great recipes. My favorite food blog by far.

This is currently baking in the oven as I speak, and holy wow if the cake is as good as the batter left in the bowl was, my daughter and husband are going to RIOT tonight to get to a piece first! This is definitely a KEEPER!